
Coconut Poke Cake
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Ingredients
Coconut Cake
- 1 (15.25- oz) box white cake mix
- Ingredients on box to make the cake (oil, egg whites, water)
- 1/2 teaspoon coconut extract
- 1/2 cup flaked coconut
- 1 (14- oz) can sweetened condensed milk
- 1 (15- oz can) Cream of Coconut
Coconut Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon coconut extract
- 1/2 cup flaked coconut to garnish, optional
Directions
- Preheat oven to 350°F. Coat a 9 x13-inch baking dish with nonstick spray. Set aside.
- Prepare cake according to package directions, adding in 1/2 teaspoon coconut extract with the liquids.
- Fold 1/2 cup flaked coconut into batter and then spread into prepared pan.
- Bake according to package directions. Cake is done when an inserted toothpick comes out clean.
- While cake is baking stir together sweetened condensed milk and Cream of Coconut. Set aside.
- When cake is done, poke holes evenly all over the top using a large fork while it’s still hot. Immediately pour sweetened condensed milk mixture evenly on top of cake, and allow cake to cool completely.
- To prepare frosting: In a bowl of a stand mixer fitted with a whisk attachment mix cream cheese and powdered sugar together until smooth. Add in heavy cream and extract and mix on medium-high speed until stiff peaks form.
- Spread frosting onto cooled cake and garnish with flaked coconut.
- Chill cake for at least 2 hours before serving.
- Store airtight in the refrigerator for up to 3 days.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.
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